Gail DeGray
See note below for optional ingredients*
750 gm water
150 gm active starter
200 gm spelt, einkorn, kamut, farro, or other whole grain flour
450 gm white or red whole wheat flour
Let sit 30 minutes
Add
20 gm salt
300 gm bread flour (or 280 gm AP flour + 20 gm gluten flour)
Let stand 15 minutes
Begin set of four stretch and folds 15 minutes apart.
Turn the dough back into the bowl, cover and let rise until double.
Divide into two large loaves or four small loaves
Shape and let rise in pans or baskets/bowls in the refrigerator until double.
Turn baskets/bowls onto a piece of parchment.
Use a sharp blade to score the dough to allow expansion.
Slide the dough and parchment into a pre-heated casserole or onto a pre-heated baking stone.
If casserole has a lid, cover for 20 minutes, and then uncover to complete baking.
Bake in a hot oven (450-475 degrees) for 30-40 minutes.
Crust should be dark and crisp. Bottom should sound hollow when tapped.
Allow bread to cool completely on a cooling rack.
Store unwrapped, cut side down at room temperature to preserve crisp crust.
Options:
*Add up to 1 1/2 cups of seeds or soaked grains to add “stuff” to your bread.
*Add 1 cup craisins and 1 cup chopped pecans
*Let 1 cup nine grain cereal soak in 1 cup water – then drain.
Adds 1/2 cup of water to the recipe.